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1

cup queso fresco cheese, crumbled

1/2

cup shredded romaine lettuce

1/4

cup sour cream

Directions

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1

In medium bowl, mix masa and 2 cups of the chicken broth until soft dough forms. Shape dough into 8 round flat patties, about 3 to 3 1/2 inches in diameter, to resemble a gordita. Cook gorditas in 12-inch skillet on medium heat for 5 to 6 minutes per side or until brown spots appear and dough is no longer soft. Set gorditas aside; cool 10 minutes. Make a 2-inch slit in side of each gordita to form a pocket.

2

Place 3 tablespoons of the oil in a skillet; heat oil about 1 minute or until hot. Cook gorditas about 1 minute per side coating gorditas with the oil.

3

Meanwhile, in blender place avocados, tomatillos, 1/2 cup of the chicken broth, cream, boullion granules and salt. Cover; blend on high speed 30 seconds until mixture is smooth. In 1 quart saucepan, heat remaining 1 tablespoon of the oil. Stir in the avocado mixture; cook on medium heat for 5 minutes. Stir in the shredded chicken; cook and stir about 2 minutes until mixture is hot.

4

Spoon about 3 tablespoons of the chicken mixture into the pocket of each gordita. Top half of the gordita with 1 tablespoon of the filling, if desired. Serve the gorditas with queso fresco, lettuce and sour cream.

Expert Tips

Refried black beans.

If you have extra filling, serve with warm corn tortillas and refried beans or frijoles de la olla (black bean soup).